Bánh Xèo Recipe


Bánh Xèo Recipe

How To Make Bánh Xèo

Taste the bright and fresh flavors of Vietnamese cuisine in these bánh xèo or crepes. These savory rice crepes are filled with crunchy shrimp.

Prep: 20 mins
Cook: 10 mins
Total: 30 mins


For Crepe Batter:

  • 1 cup rice flour
  • ½ tsp white sugar
  • ½ tsp salt
  • ¼ tsp ground turmeric
  • 1 cup coconut milk
  • ½ cup water

For Filling:

  • 2 tbsp vegetable oil, or coconut oil, divided, or as needed
  • 2 tbsp shallot, minced
  • 2 cloves garlic, minced, or more to taste
  • ¾ lb fresh shrimp, peeled and deveined
  • 2 tbsp fish sauce, or more to taste
  • salt, to taste
  • 1 lb mung bean sprouts
  • 4 lettuce leaves, or as needed


Crepe Batter:

  1. Mix rice flour, sugar, salt, and turmeric together in a large bowl. Beat in coconut milk to make a thick batter. Slowly beat in water until batter is the consistency of a thin crepe batter.


  1. Heat 1½ tablespoons of oil in a large skillet over medium-high heat. Add shallot and garlic; cook and stir for 1 to 2 minutes until fragrant but not browning. Add shrimp; saute for 3 to 4 minutes until cooked through and opaque. Season with fish sauce and salt. Transfer filling to a bowl.

  2. Preheat oven to 200 degrees F.

  3. Wipe out skillet and reheat over medium heat. Add remaining oil. Stir crepe batter and pour ½ cup into the hot skillet, swirling to coat the bottom. Lay 3 or 4 of the cooked shrimp on the bottom half of the crepe. Top with a small handful of bean sprouts. Cook for about 1 minute until batter looks set and edges start to brown. Fold crepe over and slide onto an oven-safe plate.

  4. Place crepe in the preheated oven to keep warm. Repeat with remaining batter and filling.
  5. Serve lettuce leaves alongside filled crepes. Break off pieces of crepe and roll up in lettuce leaves to eat. Enjoy!


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